251 



made it 30 lbs. each week. One of the cows was one quarter 

 Denton improved short-horn blood ; the rest native stock. 



3. Another farmer in Waltham, distinguished for the excellent 

 butter which he brings to market, deems the average yield of 

 a cow through the year as four lbs. per week. Eleven of his 

 cows in milk in the best of the season have produced 75 lbs. of 

 butter per week. Thirteen cows produced in the year, 1500 

 lbs. butter and 1600 lbs. cheese, partly skimmed or three meals 

 milk. He obtains a second rising of cream from his milk ; the 

 butter is not so good as the first made, but of tolerable quality. 

 The cream is salted and the churning takes place once a week. 

 He is of opinion that butter should be made soon from the 

 milk, as the fresher the cream the better the butter. Tin pans 

 are preferred to any other. He considers clover as the best feed 

 for butter, and as much better in winter as in summer. One 

 pint of salt is used to twenty lbs. of butter. I am thus partic- 

 ular in this account of his management as his butter is greatly 

 esteemed in the city ; and either by good butter, good cus- 

 tomers, or good address, he gets forty-five cents a pound for all 

 his fresh butter in winter, certainly a very unusual price in our 

 market. 



On another farm in this town one cow and two heifers, be- 

 sides furnishing two gallons of milk per day for sale, and ex- 

 clusive of some milk used in the family, produced 27 lbs. but- 

 ter in the month of September. This farmer's three cows had 

 produced 30 lbs. of butter per week. It is his opinion that 

 vegetables given to cows are injurious to the butter. 



4. A dairy firmer in Weston, from fifteen cows, produced in 

 the season 1500 lbs. butter. I could not ascertain how long 

 the season was understood to be, nor what amount of milk was 

 used in the family ; but this is a specimen of the returns with 

 which one is compelled to put up. They are very indefinite, 

 but they are worth something. The butter of this farmer com- 

 mands the best price ; and he urges strongly the importance of 

 churning cream while it is fresh. The butter in the French 



